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14 December 2012,22:29 by
Mina Giouvanaki

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BEET (BEETROOT) SALAD WITH GARLIC YOGURT

Serves :
6

Preparation Time :
5 hours 30 minutes (including marinating and chilling)

Cooking Time :
30 minutes

Preparation Method :

  • Put the beets into a pan, add boiling water to cover, and cook for about 30 minutes, or until tender. Rub or peel off the skin and cut into slices.
  • Put the slices on a deep platter and pour half the vinegar and half the olive oil over them.
  • Season with salt, cover, and let marinate at room temperature for 2-3 hours.
  • Combine the yogurt, the remaining oil, the remaining vinegar, and the garlic in a bowl and season lightly with salt.
  • Pour the mixture over the beet slices, cover, and chill in the refrigerator for 2 hours to let the flavors blend. 
  • Just before serving, sprinkle with the chopped walnuts.

INGREDIENTS

  • 1 kg tender young beets (beetroots), trimmed
  • 4 tablespoons red wine vinegar
  • 4 tablespoons Cooking oil
  • Salt
  • 250 ml strained plain or thick Greek yogurt
  • 3 garlic cloves, finely chopped
  • 50 grams coarsely chopped walnuts

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